Mariquita Farm’s Community Supported Agriculture

Photo-Gallery
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	Bull's Heart Cabbage: a pointed Italian Variety, an all purpose green cabbage recipes
	Cilantro \|\| Cilantro Recipes
	Purple Carrots These are sweet for raw eating, and great to cook as well Carrot Recipes
	Cousa Squash (Lebanese zucchini) summer squash recipes
	chive blossoms: edible flowers!
	Cippolines, Red
	Cippolines, Gold med view
	Chicory Catalogna, it's kind of like puntarelle.... Some would even say it's a variety of puntarelle.
	Lena charming a snake melon, also called an Armenian Cucumber. It tastes like a cucumber.
	A Patchwork of Colored Carrots! clockwise from the top: Orange Chantenay, Purple, White, Red Indian, Yellow, and Mixed
	Here are three colors of carrots we grow, from left to right: Chantaenay Orange, Indian Red, and Belgian White Carrots.
	Celery Root also called celeriac Celery Root Recipes
	Cardoon Stems \|\| Cardoon Recipes
	Cardoon (looks like celery, tastes like artichoke...) Cardoon Recipes
	Chilacayote
	CSY Field Read Andy's Article about it. med
	Striped Armenian Cucumber
	Purple Cauliflower
	This is a Caper Flower. Betty Van Dyke grows them at her ranch in Hollister. She sells them while she's got them (May and June?) at the East Cliff/Live Oak farmers market in Santa Cruz on Sundays. med photo
	These are capers growing on Betty's ranch. med photo
	Parisian Round Carrots
	Here are carrots freshly harvested, not yet washed. (See photo below for what they look like when we take them to market.)
	These are young, fresh Carrots just picked from the field. CARROT RECIPES
	These are carrot cakes made at Bix restaurant in San Francisco. They are made with three different carrots: Yellow Carrots, Red Carrots, and Orange Carrots.
	Cucuzzi Squash Flower
	This is Cauliflower. Cauliflower Recipes
	This is Chervil: also known as "French parsley". Chervil Recipes
	This is an Armenian Cucumber. It's neither Armenian nor a true cucumber. It's orginally from North Africa and is a true melon that tastes, smells and is used like a real cucumber. Eat it with the skin on! click here for recipes.
	Poblano chiles: They are mildly hot, good for chiles rellenos, salsas, and other uses. Click here for spicy chile recipes.
	Our daughter holding Chiles called Peron, a very very very hot, spicy chile. These are from Everlasting Gardens.
	These are drying chiles in our field.
	This is Claudia with a large, woody, red chard root. Chard is a beet, here's proof.
	This is Italian Erbette Chard. It is very mild, without the usual chalky taste of many chards. Click here for chard recipes.
	This is Erbette Chard being harvested by Miguel in Dec. in our Hollister field. Click here for chard recipes.
	These are Chioggia Beets. These are striped pink and white inside. (the white one is just a freaky beet.) Click here for beet recipes.
	Collard Greens Collard Recipes
	This is Claudia and Rebecca harvesting Sun Gold Cherry Tomatoes.
	These are Changungas, a preserved fruit treat from Michoacan.
	These are two recipes Andy found in his grandmothers recipe card files. Ok, there are 4 recipes here, but we liked the Carrot Custard one the best. -julia
	A csa member who loves our carrots!
	Cardoon in our kitchen. Also pictured: habanero ristra experiment, and a sign made by my cousin Joel McKinney the Artist. (Andy moved the piles of papers...)
	Julia's grandmother's war-time rationing cookbook from the 1940's.
	Julia's (entirley too large) cookbook collection
	This is Don Rogelio holding a bunch of mixed carrots. From the left, there is one Orange Chantenay Carrot, three Red Carrots, One Yellow Carrot, and then one more Red Carrot. The Red and Yellow Carrots are flavorful heirloom carrots that are great for cooking, but not as good raw as the sweet orange ones. The red carrots stay deep orange red when roasted or cooked in other ways. Click here to read about benefit dinner for Don Rogelio